Veggie Sandwich with Whipped Feta and Pepperoncini

Step 1

Make the whipped feta spread. In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt, and lemon zest. Pulse to combine, then run the processor on low speed as you drizzle in enough olive oil to make a good consistency (about 2 tablespoons). Process until the feta is whipped to a smooth mixture.

Step 2

Dress the veggies. Grate the carrot on the large holes of a box grater and transfer to a small bowl. Add the red onion, peperoncini, olives, and basil. Toss to combine, then stir in the vinegar and olive oil and season with a pinch of salt and plenty of freshly ground pepper.

Step 3

Assemble the sandwiches. Spread the bread slices with Whipped Feta Spread (you may have some leftover, but it keeps for 3 days and makes a great dip for raw veggies or to spread on toast). Divide the slaw over the bottom half of each sandwich, then layer with tomato and cucumber slices. Pile on arugula and place the top halves of the bread slices on sandwiches. Press down firmly on each sandwich and slice in half with a serrated bread knife.